The celebrity chef explains why his fridge is full of fruit and veg again and the freezer is packed with pre-cooked healthy meals for the week ahead

In January 2013, I stepped up to challenge Scotland’s dreadful national diet. Teaming up with a tabloid newspaper, I produced a healthy eating supplement with recipes to encourage Scots “to turn their backs on food high in fat, sugar and salt before it’s too late”. Three years on, I know I should have practised what I preached.

Instead I threw myself into the launch of my new Cook School in Aberdeen and a packed schedule of corporate and media work. My recipe guide was full of healthy ideas but my own diet started to suffer. I’d always eaten well, cooking from scratch using the best ingredients. A pot of soup was always on the stove and I cooked in batches to make sure proper meals were always in the freezer.

But going back and forth to Aberdeen and up and down to London, it seemed more meals were taking place